March 16, 2014

Tofu Scramble with Spinach and Tomato

Tofu scrambles have been my go-to breakfast on the weekend whenever we have a little more time to linger and enjoy. They're such a fantastic plant-based replacement for traditional omelettes and scrambled eggs. I love how protein-packed, flavorful, and satisfying they are - definitely keeps me feeling (pleasantly) full for hours after.

Plus it's only 9 ingredients and 30 minutes to make! Feel free to change around the spices - I'm a huge fan of cumin and smoked paprika so that's what I use. (In addition to the turmeric and "cheesy" nutritional yeast which gives it the yellow color.) Eat it as is, or use it as burrito/taco filling, or on toast or bagels for a sandwich. So many great options! It also wonderful breakfast-for-dinner meal - especially with some Roasted Homestyle Breakfast Potatoes!

Vegan, gluten-free, oil-free

Ingredients
1 lb. extra-firm tofu
1 small onion
3 cloves garlic
2-3 roma tomatoes
1 tsp. cumin
1 tsp. smoked paprika
1/4 tsp. turmeric, more as desired
1/4 cup nutritional yeast (I use this brand)
Large handful baby spinach (or more)
Salt to tasteDirections
Dice onion and mince garlic.
In a large pan over medium-high heat, saute onion with a little salt for 7-8 minutes. (I use about 3 Tbsp. water/veggie broth to saute for no-oil method.)
Meanwhile, remove some of the excess liquid from tofu. Then crumble tofu and chop tomatoes.
Add garlic to the pan, and cook for 30 seconds.
Add crumbled tofu and tomato. Reduce heat to medium and cook about 10 minutes, stirring occasionally. (Some may stick on the bottom but that's normal.)
While the tofu is cooking, put the cumin, paprika, and turmeric in a small bowl. Add 1-2 Tbsp. water, and stir to combine.
Add seasonings and nutritional yeast to the pan. Stir well to combine.
Add spinach, stir, and cook another 3 minutes until spinach is wilted.Salt to taste if needed. {Printer Friendly Version}

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My favorite ingredient for tofu scramble is Indian Black salt or Kala Namak. It's actually pink. It has a sulphur smell and it imparts that wonderful, eggy taste that we all remember before going vegan. Just remember, a little goes a long way. You can pick up black salt at virtually any Indian market.